Paige Donner

Hints of roasted apples, spiced apple compote, peaches greet your nose after your eyes have been seduced by the fluttering of fine bubbles in that golden champagne color indicative of a Pinot Noir predominant blend. Full-bodied and toasty pretty much sums it up but also perhaps oversimplifies the aromatic complexity of this champagne. Creamy on the palate with notes of brioche, pear, green apple – with some spicy and a bit of walnut that all goes down on the velvet of the very fine Bollinger bubbles. 12% alc. Between 8 -9 gr. Dosage. Drink now or keep up to 8 years. The secret to this iconic NV champagne is that it is mostly reserve wine, some aged in magnums for over 15 years in the Bollinger cellars in Aÿ, blended with harvest grapes. And, as any champagne aficionado knows, champagne ages superbly in magnums, a process that helps it acquire that biscuity, toasty quality so emblematic of the best champagnes. Over 85% of this blend is Grands and Premiers Crus; 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier.